# Pisum sativum var. arvense (Field Pea)

**Canonical URL:** https://ingredients.hermeticasuperfoods.com/ingredients/pisum-sativum-var-arvense
**Data Source:** Hermetica Superfoods Ingredient Encyclopedia
**Updated:** 2026-03-30
**Evidence Score:** 2 / 10
**Category:** Legume
**Also Known As:** Field pea, Dun pea, Gray pea, Maple pea, Austrian winter pea, Forage pea, Grain pea, Pisum arvense

## Overview

Field pea (Pisum sativum var. arvense) is a legume rich in flavonoids, tannins, and phenolic acids that provide [antioxidant activity](/ingredients/condition/antioxidant) by scavenging free radicals and reducing oxidative stress. It also delivers 18–25% plant protein with a favorable amino acid profile, particularly high lysine content, supporting muscle protein synthesis and metabolic health.

## Health Benefits

• [Antioxidant](/ingredients/condition/antioxidant) support from flavonoids, tannins, and phenolic acids (preliminary evidence from bioactive analysis)
• High-quality plant protein providing 18-25% content with essential amino acids including lysine (nutritional data)
• Mineral density supplying potassium (255-1548 mg/kg) and phosphorus (110-654 mg/kg) (compositional analysis)
• Potential [neuroprotective effect](/ingredients/condition/cognitive)s from L-DOPA content (preliminary evidence, no human trials)
• [Digestive health](/ingredients/condition/gut-health) support from dietary fiber (1.23-1.84%) and complex carbohydrates (preliminary evidence)

## Mechanism of Action

Phenolic compounds in field pea, including kaempferol and quercetin glycosides, inhibit pro-oxidant enzymes such as xanthine oxidase and chelate transition metals, reducing [reactive oxygen species](/ingredients/condition/antioxidant) (ROS) generation. Condensed tannins bind to [digestive enzyme](/ingredients/condition/gut-health)s and slow carbohydrate absorption, potentially moderating postprandial glucose response via alpha-amylase and alpha-glucosidase inhibition. The high lysine content supports mTORC1 pathway activation, promoting ribosomal protein synthesis and nitrogen retention in skeletal muscle tissue.

## Clinical Summary

Human and animal research on field pea protein is preliminary and largely extrapolated from broader Pisum sativum studies, limiting direct clinical conclusions. A randomized controlled trial (n=161) on pea protein isolate published in the Journal of the International Society of Sports Nutrition demonstrated comparable increases in bicep muscle thickness to whey protein over 12 weeks of resistance training. Observational nutritional analyses confirm high mineral density, with potassium ranging 255–1548 mg/kg and phosphorus levels supporting electrolyte balance, though interventional trials specific to Pisum sativum var. arvense remain scarce. Current evidence is considered preliminary to moderate, and large-scale randomized trials targeting this specific variety are needed to substantiate health claims.

## Nutritional Profile

Macronutrients (per 100g dry weight): Protein 18-25g (rich in lysine at 1.5-1.7g/100g protein, but limiting in methionine and cysteine; digestibility ~80-85% due to antinutritional factors such as trypsin inhibitors and phytic acid); Carbohydrates 50-65g (including starch 40-50g with ~30-35% amylose contributing to resistant starch formation; dietary fiber 15-25g comprising both soluble fiber including pectins and insoluble fiber including cellulose and hemicellulose); Fat 1.0-2.5g (predominantly linoleic acid C18:2 and oleic acid C18:1, with minor α-linolenic acid C18:3). Minerals: Potassium 255-1548 mg/kg, Phosphorus 110-654 mg/kg, Iron 4.5-6.5 mg/100g (non-heme form with lower bioavailability ~5-10%, improved by co-consumption with ascorbic acid), Magnesium 100-140 mg/100g, Zinc 2.5-4.0 mg/100g (bioavailability reduced by phytic acid at 5-12 mg/g), Calcium 40-80 mg/100g, Manganese 1.0-1.5 mg/100g, Copper 0.6-0.9 mg/100g, Selenium 1.0-8.0 µg/100g (soil-dependent). Vitamins: Folate (B9) 50-275 µg/100g, Thiamine (B1) 0.5-0.8 mg/100g, Riboflavin (B2) 0.15-0.25 mg/100g, Niacin (B3) 2.0-3.5 mg/100g, Pyridoxine (B6) 0.1-0.3 mg/100g, Vitamin K 14-25 µg/100g, Vitamin E (tocopherols) 0.5-1.5 mg/100g, Ascorbic acid trace in dry seed but 10-40 mg/100g in fresh green peas. Bioactive compounds: Flavonoids including kaempferol, quercetin, and myricetin glycosides (50-300 mg/100g total polyphenols in colored-seed varieties); Condensed tannins (proanthocyanidins) 0.1-2.5% dry weight (higher in dark-seeded/field varieties, contributing to reduced protein digestibility but providing [antioxidant activity](/ingredients/condition/antioxidant)); Phenolic acids including p-coumaric acid, ferulic acid, caffeic acid, and sinapic acid; Saponins 1.0-4.5 g/kg (triterpenoid type, with potential cholesterol-lowering properties); L-DOPA (3,4-dihydroxy-L-phenylalanine) present at variable concentrations (~0.1-0.5% in some accessions, a [dopamine](/ingredients/condition/mood) precursor with [neuroprotective](/ingredients/condition/cognitive) relevance); Phytosterols including β-sitosterol and stigmasterol (~50-100 mg/100g); Raffinose-family oligosaccharides (raffinose, stachyose, verbascose) 3-7% dry weight ([prebiotic](/ingredients/condition/gut-health) potential but cause flatulence; reducible through soaking and cooking); Protease inhibitors (Bowman-Birk and Kunitz-type trypsin inhibitors, 1.5-6.0 TIU/mg, reduced 70-90% by thermal processing); Lectins (phytohemagglutinins) present at low levels, largely inactivated by cooking. Bioavailability notes: Phytic acid (inositol hexaphosphate) at 0.5-1.2% dry weight chelates divalent cations (Fe, Zn, Ca), substantially reducing mineral bioavailability; soaking, germination, fermentation, and cooking reduce phytate by 20-60%; protein digestibility-corrected amino acid score (PDCAAS) approximately 0.60-0.73 for cooked field peas; combining with cereals compensates for limiting sulfur amino acids and improves overall amino acid balance.

## Dosage & Preparation

No clinically studied dosage ranges for field pea extracts or standardized forms have been established due to absence of human trials. Nutritional use involves whole seeds or flour containing 18-25% protein. Consult a healthcare provider before starting any new supplement.

## Safety & Drug Interactions

Field pea is generally well tolerated, but its oligosaccharide content (raffinose, stachyose) can cause gastrointestinal bloating, flatulence, and cramping, particularly in individuals unaccustomed to high-legume diets. Antinutritional factors including phytic acid and trypsin inhibitors may reduce mineral bioavailability and protein digestibility, though cooking, soaking, or sprouting substantially mitigates these effects. Field pea may theoretically interact with anticoagulant medications such as warfarin due to its vitamin K content, and individuals with chronic kidney disease should monitor potassium intake given its high potassium concentration. No specific contraindications have been established for pregnancy, but those with legume allergies, particularly to lentils or chickpeas due to cross-reactivity, should exercise caution.

## Scientific Research

No human clinical trials, RCTs, or meta-analyses specifically on Pisum sativum var. arvense were identified in the research. A review on field peas as functional foods exists (PMID: 40363814), but no therapeutic human studies with measurable outcomes are available.

## Historical & Cultural Context

No traditional medicinal uses in systems like Ayurveda or TCM are documented for field pea. It has been primarily valued as a nutrient-dense food and fodder crop in modern agronomy, recognized for its protein content (21-25%) and lysine levels.

## Synergistic Combinations

Other legumes, [digestive enzyme](/ingredients/condition/gut-health)s, vitamin C, probiotics, mineral cofactors

## Frequently Asked Questions

### How much protein does field pea contain per serving?

Field pea contains approximately 18–25% protein by dry weight, making it one of the higher-protein legumes available. A 100g dry serving can provide roughly 23g of protein, including meaningful amounts of lysine (around 1.6–1.8g), an essential amino acid often limiting in plant-based diets. This profile makes field pea a competitive plant protein source comparable to lentils and chickpeas.

### Is field pea protein a complete protein?

Field pea protein is not technically complete because it is relatively low in methionine and cysteine, the sulfur-containing amino acids. However, it is rich in lysine (typically 6–7g per 100g protein), which compensates for deficiencies common in cereal grains, making pea and grain combinations nutritionally complementary. Pairing field pea with a methionine-rich source such as rice or hemp seed creates a complete amino acid profile.

### What antioxidants are found in field pea?

Field pea contains several classes of antioxidant compounds, including flavonoids (kaempferol, quercetin), phenolic acids (ferulic acid, p-coumaric acid), and condensed tannins. These bioactives scavenge free radicals and inhibit lipid peroxidation, contributing to measurable in vitro antioxidant capacity. The seed coat is particularly concentrated in these phenolics, so minimally processed whole field pea retains higher antioxidant activity than refined pea protein isolates.

### Can field pea help with blood sugar control?

Preliminary evidence suggests field pea may support postprandial glucose modulation through two mechanisms: its high dietary fiber content slows gastric emptying and carbohydrate absorption, and condensed tannins inhibit alpha-amylase and alpha-glucosidase enzymes in the gut. In vitro studies demonstrate significant enzyme inhibition activity from field pea extracts, but controlled human trials specifically investigating glycemic response to field pea consumption are limited. Current evidence is insufficient to make therapeutic claims regarding diabetes or blood sugar management.

### What are the side effects of eating field pea?

The most common side effects of field pea consumption are gastrointestinal, including bloating, gas, and abdominal discomfort caused by fermentable oligosaccharides such as raffinose and stachyose that are not digested in the small intestine. Phytic acid in field pea can bind zinc, iron, and calcium, reducing their absorption by up to 20–50% if peas are consumed raw or poorly prepared. Soaking for 8–12 hours, followed by boiling, significantly reduces both oligosaccharide and phytic acid content, improving tolerability and mineral bioavailability.

### Is field pea safe for people taking L-DOPA medications for Parkinson's disease?

Field pea contains naturally occurring L-DOPA, which may interact with prescription L-DOPA medications or carbidopa/levodopa combinations used in Parkinson's treatment. Individuals taking these medications should consult their healthcare provider before significantly increasing field pea consumption, as the dietary source could affect medication efficacy or dosing requirements. Medical supervision is recommended to monitor any potential interactions or symptom changes.

### How does field pea compare to other plant-based protein sources like soy or legumes in terms of mineral content?

Field pea provides substantial potassium (255–1548 mg/kg) and phosphorus (110–654 mg/kg) levels that are competitive with other legumes, though the bioavailability varies depending on preparation method and individual digestive factors. Unlike soy, field pea is lower in phytoestrogens, making it a preferred choice for those seeking to limit these compounds. The mineral density and amino acid profile position field pea as a nutrient-dense alternative alongside chickpeas and lentils for whole-food nutrition.

### What is the strongest clinical evidence supporting field pea's neuroprotective potential?

Current evidence for field pea's neuroprotective effects is preliminary and primarily based on its L-DOPA content and bioactive compound analysis rather than robust human clinical trials. Most research to date has focused on compositional analysis and in vitro studies examining its flavonoids, tannins, and phenolic acids. Additional well-designed clinical studies are needed to establish efficacy and optimal intake levels for neuroprotection in humans.

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